This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- This dish typically contains shrimp paste and pork. I substituted the shrimp paste for miso and kelp granules, but if you don’t like kelp granules you can leave them out (they do lend a ton of flavor to to this dish though). I didn’t substitute the pork, but as this is a very low protein dish you may want to consider adding faux pork or something else to make up for it if you’re looking for extra protein.
- In researching this dish I didn’t find many variations that weren’t just jackfruit, peppers, and pork. I couldn’t go without my greens though so I threw in some bok choy and garnished with green onions for some extra color.
- I use habanero peppers in this recipe but if you’re not a fan of spicy food you can leave them out, omit the seeds, or use a less spicy pepper.
- I didn’t include a recipe below, but I did serve this with basmati rice. If you’re not a fan of rice it’s just as good on its own.
Vegan Ginataang Langka
Details
6 to 8 servings
10 minutes
40 minutes
Print
Ingredients
2 20 ounce Cans of Jackfruit in Brine
2 13.5 ounce Cans of Coconut Milk
8 Garlic Cloves
2 Bok Choy Stalks
1 – 2 Habanero Peppers
1 Yellow Onion
1 Red Bell Pepper
2 tablespoons Vegetable Oil
2 tablespoons Kelp Granules
1 tablespoon White Miso
1 tablespoon Soy Sauce
Vegetable Bullion (enough that would normally yield 2 cups of broth)
Green Onions (optional for garnish)
Cilantro (optional for garnish)
Directions
- Prepare produce. Dice onions, mince garlic and habanero. Set aside.
- Slice red bell pepper into long thin strips. Cut bok choy in half and slice into long thin strips as well. Set both aside separately.
- Drain brine from cans of jackfruit and set aside.
- Heat up a sauce pan or pot on medium high heat. Once to temperature add vegetable oil then saute onions and garlic until onions begin to turn translucent. Add habanero and saute until fragrant.
- Add bell pepper and saute until it begins to soften, then add jackfruit and cook off excess liquid. Add coconut milk, vegetable bullion, miso, soy sauce, and kelp granules. Bring to a low simmer and allow to simmer for at least 10 minutes or until coconut milk thickens.
- Once it’s finished the coconut milk should have reduced by about 1/3 (it should still have liquid, but be much thicker). Fold in bok choy. Remove from heat and allow flavors to marry for 5 to 10 minutes.
- Serve with rice, garnished with green onions and/or cilantro. Enjoy hot!
And as always, quick post recipe thoughts with the omnivore reviewer…
